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1
In 2 separate bowls cover dried black mushrooms and tree ears with water until soft and pliable (about 30 minutes).
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2
Rinse and squeeze out excess water from both mushrooms. Remove and discard stems from black mushrooms; cut caps in half and set aside.
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3
Pinch off and discard hard center from tree ears; tear large pieces in half and set aside. Rinse lotus root with cold water.
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4
Trim and discard both ends of the bulb. With a vegetable peeler peel the skin.
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5
Cut bulbs in half length- wise. Lay flat and cut crosswise into 1/8-inch-thick slices; set aside.
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6
Plunge slices into acidulated water. Drain.
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7
Over medium-high heat preheat wok until hot. Add oil and tilt wok to coat sides. Add salt ginger and garlic; stir-fry until fragrant.
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8
Add onions; stir-fry for 15 seconds or until they begin to wilt.
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9
Add black mushrooms lotus root tree ears water chestnuts and snow peas; stir-fry for about 2 minutes or until snow peas turn bright green.
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10
Sprinkle in the sugar white pepper and soy sauce; toss a few seconds.
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11
Splash the chicken stock against sides of hot wok and use to deglaze sides.
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12
Cover reduce to medium heat; cook for 30 seconds. Remove cover dribble in the sesame oil Serve hot.
